Chipotle Sweet Potato Corn Chowder

I found this recipe on Tasty Kitchen, Pioneer Woman's new recipe community. I've met so many wonderful people and found some absolute recipe gems on that site. Go check it out if you have a minute. Angela from Your Everyday Mama submitted this recipe to the site and was lucky enough to have it featured on the front page for a day! She also has a gorgeous food blog.

This soup was sweet and smoky with just the right amount of heat. I froze half of the soup (it makes a lot) and was grateful to have it a few days ago for a quick, easy dinner. I also roasted a couple of extra potatoes to save for waffles later in the week! (recipe coming. . .)

Chipotle Sweet Potato Corn Chowder
adapted from Your Everyday Mama via Tasty Kitchen

4 whole sweet potatoes, roasted and cubed
2- ½ cups corn, fresh or frozen
8 slices bacon
1 cup leeks, sliced and rinsed well
1 whole sweet onion
2 tablespoons fresh thyme or 2 tsp dried
2 tablespoons fresh marjoram or 2 tsp dried
2 boxes chicken stock (32oz each), divided
2 whole chipotle peppers in adobo sauce, seeded and finely chopped
1- ½ cup heavy cream

Wrap sweet potatoes in aluminum foil and roast in the oven for about 45 minutes to an hour at 375 degrees F, until fork tender. Once soft, peel and cube.

Fry bacon in a dutch oven or other large heavy bottomed pot. Once crispy, remove and set aside, leaving the drippings in the pot. Add leeks, onion, corn, thyme and marjoram to the pot, stirring constantly until tender. Add cubed sweet potatoes, 1-1 1/2 boxes of chicken stock, and chipotle peppers; simmer for about 10 to 15 minutes. Using an immersion blender, blend 1/2-1/3 of the soup. (Or transfer to a blender and do the same. You'll want to leave some of the corn and potato cubes whole.)

Simmer chowder for another 10 minutes, then add heavy cream and combine well. If your chowder seems too thick, add more chicken stock and/or water to thin until you reach the desired consistency. Top with crumbled bacon.
Tips: Serve with corn chips or a nice crusty french loaf.

Nat's Notes:
1. Try freezing the remainder of your chipotle peppers to use later. Take an ice tray and place one pepper inside each compartment. Add some of the sauce to each so it freezes neatly. When they're frozen, remove from the ice tray and place in a freezer bag for storage.

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